A curved boning knife is much better for this.

Put new evaporator fans in it

Thank you for the video. Clear and concise steps. Going to make seasoning my new baby next week a cinch! 👌

What are measurements in English please bloody cups could be any? Nice meat though

I've got one of these it's got a magnet but it's like too weak to even hold up the unit it'self. Why? why must people not care about what they are making? What did they save like a few pennies not using neodymium magnets? they had to put unbelievably cheap refrigerator magnets in? it makes me furious the willingness of modern companies to sell shit like this.

Nicely done!

Great job 👏

Cummings Knolls

Great review I'm going with the PRO

I bought one few days back. Getting on Monday. Too late, read the review today

I got a new drinking game you have to take a drink every time he says point or flat you will be totaled in the first four minutes

I just purchased the Anova Pro. I had the 1000w model and it took way too long to heat the water for veggies. Looking forward to getting my new machine. thanks for your review, very helpful!

A great example of how to make this recipe. Clear ingredient list, simple to follow directions. I wish more food channels would use this model. Well done! 👍

did he weigh how much he trimmed off

Yorkshire/American, accent, nodifications 😂

I’m on a 14/7 schedule meaning only home for 7 days does it have to be a 7 days cutting are can it be shorter?

I know pretty much everything. God-like knowledge. Whey trimming brisket you'll want to leave on some fat when doing pastrami. Makes for a more flavorful sandwich. I actually leave at least a 1/4 in on for corned beef too. Definitely brine your own brisket from scratch to make your own corned beef or pastrami it takes a week but awesome.

Thanks for the review, I agree with others, best review I’ve seen. One criticism, you’re in Australia (as am I) so can’t understand your Fahrenheit references. We measure in Celsius and my brain hurts trying to convert your numbers…..

It's Pro, not pruh

One minute showing us a brisket? Get on with it!

kzbin.info/www/bejne/naO0ZIWigdytmac&si=bfFchV_1n5ufMITb LEARN

My God, he murdered the meat, cut the picanha completely wrong, I'm Brazilian and I know what I'm talking about

looks very flimsy

Blues and B-B-Q, someone might mistake Hector for a Yank🤣 But hey, maybe he self identifies as a Yank and that would be just fine around these parts. Pronouns: Smoke Daddy/Brisket whisperer👍

Hi.what is the best temperature for dry aging beef what °c?

What u do with the fat trimmings give it to the dog?

I had the original Anova Sous Vide cooker and after 10 years it finally quit working. Just ordered the Precision Pro. 50% off at Anova (199) plus a june father's day coupon for an additional 20% off took it down to $160. Anxious to get it in. The original was a workhorse that I prepared countless great meals in.

I got a Primo XL Oval 400 about a month ago. Still haven't fired it up with my work schedule. Plan on breaking it in over the 4th of July. I'm really impressed with the construction

We're in the end times read the Bible. You let Russia take Ukraine they'll want half of Europe like putin wants

Out of curiosity, why do you separate them? I grew up in Texas where we smoke the entire packer brisket, but I know different regions have myriad preparation styles for their meats.

How would the cooking times differ if you wanted to cook both the point and flat?

What are beggars are they the same as burgers

Doesnt the shelf fully comes outn

Made some today for my attempt at a Classic Ruben was very tasty I have also made it with the thousand island it was nice but not as nice as the Russian dressing

The Pro is so loud! I wish I knew before I bought it.

Very informative and useful as moving from gas to charcoal. Gotta to say though, I struggled to concentrate as fascinated by your blend of accents. Would I be right in thinking there’s a bit if north east, Humber and Yorkshire and a smattering of Aussie

Can I be your dog? Man, have I been doing it so wrong. I have been loping off what I thought was the point but was taking a lot of the flat as well. I did not realize you have to actually filet it away from the flat. Thank you for the great tutorial. I subbed.

250kg?!?!?!?!?!

I like the way you talk.

Your video sucks

kzbin.info/www/bejne/maTQaIaQo9OartEsi=X2e_PiQBSBUNgS9-

Interesting vid. I'll look at my weber with renewed contempt. BTW, wot you got there is a damper, a dampener just makes something wet.

Marosy’s NJ Sloppy Joe (Triple Deck Sandwich)….. Three slices of rye bread, sliced deli Turkey (Thumman’s is best), pastrami, coleslaw (NY style)and Russian dressing all stacked up on the sandwich. Have extra Russian dressing on the side…

I purchased a Hub II grill and there is a problem with the rotisserie. It pauses about 2 seconds in the same location on every rotation and then continues. This might not sound like much of an issue but it causes whatever I am cooking to overcook or burn in the area that faces the fire when it pauses. I contacted Everdure via email and they responded via email and promised to repair it. Six months have passed and they have not sent a tech to repair it. They stopped responding to my emails. Don't bother calling the customer service number. They don't answer and never return a call.

I don't understand would a dry cure be with out maple syrup and bourbon and no bag? I did a dry cure I thought I did it right was brown sugar and curing salt and kosher salt and I left it on a rack with out a bag in the refrigerator jesting wondering.

I heard the curing salt nitrite would be about 1 teaspoon per 5 pounds

How do you feel about your smoker 7 yrs later. Thinking about getting one.

It's amazing. Our ancestors were forced to eat this because they had no refrigeration. We eat this because there is no other way to replicate those wonder flavors. Thanks great, great, great, you know who. And thank you for keeping these flavors alive, John.

maybe a finely chopped pickled jalapeno

Do you do the fat trim when the brisket is at room temp or refrigerated?